CUT OF THE MONTH

BEEF SHORT RIBS

AKA: English Cut Ribs

Our short ribs come from the brisket, chuck and plate section of the cow, trying to give you the most meat possible per rib.

They are cut short, hence the name short ribs. Depending on our butcher, some will include 2 bones per package, some include three. But almost all cut the rib down to about 4” long.

(If you ever wanted Fred Flintstone ribs, just ask me for plate ribs or Dino ribs. A cows rib can be up to 2’ long. Just make sure your grill is big enough!)

Anything from the rib section is naturally carrying a good amount of fat. But never forget that fat equals flavor. Let those ribs swim in a fat bath from its own fatty fattiness. You’ll thank me.

Most folks will braise them this time of year. It makes a pretty picture in your fancy, teal dutch oven. Think soups, stews or go crazy and do pulled short rib tacos or a sweet and spicy Asian dish! And you can also smoke them, at a low temp, long and slow, and the meat will be perfection. Just add some salt and pepper. No 300 ft long section of Walmart’s spice rack needed here.

Let’s taste some awesome dry-aged beef! Enjoy!